Pain au chocolat

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Pain au chocolat / Chocolatine

Pain au chocolat
Alternative names	Chocolate bread, couque au chocolat, pain au chocolat, petit pain
Type	Viennoiserie sweet roll
Place of origin	France
Serving temperature	Hot or cold
Main ingredients	Yeast-leavened dough, chocolate[1]
Cookbook: Pain au chocolat / Chocolatine   Media: Pain au chocolat / Chocolatine

Pain au chocolat (French pronunciation: [pɛ̃ o ʃɔkɔla] (listen), literally "chocolate bread"), also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of France and in Quebec, is a type of viennoiserie consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

Pains au chocolate prior to baking

Pain au chocolat is made of the same layered doughs as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.

Name[]

In France, the name of the pain au chocolat varies by region:

• In the Hauts-de-France and in Alsace, the words petit pain au chocolat or petit pain are used.
• In central France, in southern France and in Paris, pain au chocolat is used.
• In southwestern France (Nouvelle-Aquitaine, Occitanie) and in Quebec, the word chocolatine is used.

In Belgium, the words couque au chocolat are also used.

They are often sold in packages at supermarkets and convenience stores, or made fresh in pastry shops.

• In Morocco, Lebanon, Tunisia, Algeria, the Netherlands, Belgium, Norway, Ireland, Denmark and the United Kingdom, they are sold in most bakeries, supermarkets and cafés.
• In Germany, they are sold less frequently than chocolate croissants, but both are referred to as Schokoladencroissant.
• In the United States and often English Canada, they are commonly known as "chocolate croissants".^[2]
• In the Netherlands, they are sold at most cafés, supermarkets and bakeries and are commonly known as a chocoladebroodje.
• In Belgium's Flanders region, they are sold in most bakeries, and referred to as chocoladekoek or chocoladebroodje.
• In Portugal and Spain, they are sold in bakeries and supermarkets, as napolitanas (i.e., "Neapolitans").
• In Mexico, they are also most commonly found in bakeries and supermarkets, and are known as chocolatines.
• In El Salvador and Brazil, they are referred to croissant de chocolate.
• In Australia and New Zealand, they are commonly referred to as "chocolate croissants", and are sold freshly baked in most bakeries and supermarkets.
• In Malaysia they are referred to as "roti faruq", they are sold in most bakeries, supermarket and cafes

Origins and history[]

Legend has it that Marie-Antoinette introduced the croissant to France, but croissants and pains au chocolat are a relatively modern invention.^[3] The word croissant, which refers to a plain form of pain au chocolat shaped like a half-moon or "crescent", made its entry in the French dictionary in 1863.^[4] The type of pastry, called viennoiserie in French, was introduced in the early 19th century, when August Zang, an Austrian officer, and Ernest Schwarzer, an Austrian aristocrat, founded a Viennese bakery in Paris located at 92, rue de Richelieu.

Originally, croissants and pains au chocolat were made from a brioche base but later evolved to incorporate a buttery flaky dough (pâte feuilletée).

See also[]

• List of desserts

References[]